That’s what I was thinking. I’ll let you know how it turns out. Thanks so much! 

I haven’t tried it, but you should be able to use a gluten free flour (like Bob’s Red Mill) that substitutes 1:1 for all-purpose flour.

The one that I use is just 2-inches tall.

Absolutely delighted with your update of this classic pineapple upside-down cake recipe! The fact that it’s made entirely from scratch, with the convenience of a microwave for the topping, is genius. It’s a true testament to simplicity meeting deliciousness. Well done!

Yes, that would be fine. It’s not quite enough batter to fill a bundt pan though, so it will probably be smaller.

Yes, you can replace the pineapple slices with crushed pineapple.